Three Bean Turkey Chili
User Reviews
5
Three Bean Turkey Chili
Description
This recipe builds layers of flavor by sautéing onions, bell peppers, jalapeños, and garlic, then seasoning with a robust mix of chili powder, chipotle, cumin, coriander, red pepper flakes, cayenne, and oregano. Ground turkey is cooked until no longer pink, providing a lean protein base. The addition of three types of beans and canned tomatoes with chicken stock creates a rich, hearty chili body.
Simmering gently with the lid ajar allows the chili to thicken while blending flavors. Fresh cilantro stirred in at the end adds herbaceous brightness to the deep, earthy dish. It can be served with traditional toppings like sliced jalapeños, diced avocado, and lime wedges, enhancing the fresh and spicy profile.
Ingredients
For The 3 Bean Turkey Chili
- 2 tablespoons olive oil
- 3 onion chopped, medium
- 1 red or yellow bell pepper, stemmed and cut into small pieces
- 1 jalapeno chile seeded and chopped
- 5 cloves garlic minced
- 1/4 cup chili powder
- 1 teaspoon chipotle powder
- 1 tablespoon cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon red pepper flakes
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon oregano dried
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 2 pounds ground turkey
- 1 black beans drained and rinsed, 15 oz. can
- 1 red kidney beans canned 15 oz., drained and rinsed
- 1 White beans canned 15 oz., drained and rinsed
- 1 diced tomatoes canned 28 oz
- 1 pureed tomato canned 14.5 oz
- 1 cup low-sodium chicken stock or water
- 1/2 cup cilantro chopped, fresh
Optional Toppings:
- 1 jalapeño sliced thinly, fresh
- 1 avocado cut into small cubes, ripe
- lime wedges
Instructions
- Heat olive oil in a Dutch oven (or a large heavy bottom pan) over medium heat. Add in the onions, chopped bell pepper and jalapenos. Cook, stirring frequently until they are softened, 4-5 minutes. Add in the garlic, chili powder, chipotle powder, cumin, coriander, red pepper flakes, cayenne pepper, oregano, salt and pepper. Cook while stirring frequently until vegetables are softened, 5 minutes.
- Add in the turkey. Using a wooden spoon, break it up into smaller pieces and cook until it is no longer pink, 8-10 minutes.
- Add in the black beans, red kidney beans, white beans, diced tomatoes, tomato puree, and chicken stock. Give it a big stir. Put the lid on and bring it to a boil.
- Once it boils, turn the heat to medium-low and put the lid ajar. Let it simmer, stirring every 10-15 minutes, for 25-30 minutes. It will thicken as it cooks.
- Taste for seasoning and add if necessary. Right before serving, stir in the fresh cilantro.
- To serve: Ladle the chili into soup bowls and garnish them with jalapeno slices and diced avocado. Serve with lime wedges on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 62mg | 21% |
| Sodium | 489mg | 20% |
| Potassium | 816mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 2572IU | 51% |
| Vitamin C | 11mg | 12% |
| Calcium | 62mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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